I'm brew a partial brew of a RIS, anything that I should be aware of? I asked this question about two weeks ago about a Saison that is in fermentation and got a lot a GREAT info. So I thought I would ask the same question about the RIS. THANKS TO ALL that helped me with the Saison, took a gravity reading and drank the 'sample' pretty good if I do say so! So any little tid-bits that could help in this stout, it would be great. Thanks.

Typical high gravity stuff: mash low (145-150), mash long (90 mins), boil long (if you want to), hop relatively heavy, pitch a lot of yeast (make a large starter or pitch multiple packets of dry yeast), oxygenate thoroughly (consider a second dose of oxygen after the first 18 hours), feed the beer nutrients, keep fermentation cool (below 68) for the first 3 or 4 days, allow the beer to warm slightly as fermentation finishes, be patient (RISs take a good while to reach final gravity, carbonate and perhaps most importantly mellow and condition.) My last RIS was brewed over a year ago and (thankfully) most of the batch is untouched -- and the stuff is black gold now.

Typical high gravity stuff: mash low (145-150), mash long (90 mins), boil long (if you want to), hop relatively heavy, pitch a lot of yeast (make a large starter or pitch multiple packets of dry yeast), oxygenate thoroughly (consider a second dose of oxygen after the first 18 hours), feed the beer nutrients, keep fermentation cool (below 68) for the first 3 or 4 days, allow the beer to warm slightly as fermentation finishes, be patient (RISs take a good while to reach final gravity, carbonate and perhaps most importantly mellow and condition.) My last RIS was brewed over a year ago and (thankfully) most of the batch is untouched -- and the stuff is black gold now.

I just brewed an Imperial Irish Stout tonight. I don't think I can wait a year. You have great patience!